CHOCOLATE - RASPBERRY CAKE

Recipe for my Chocolate-Raspberry cake:

>Chocolate Genoise ingredients:
4 eggs
125 gr sugar
125 gr flour
60 gr butter, melted
30 gr cocoa
Raspberry liqueur

Prepare a bain-marie. Place the sugar & eggs in the upper pot of the bain-marie and whisk for about 10 minutes until ribbons form and fall off the whisk beaters. Then add half of the flour and cocoa and quickly fold. Repeat with the remaining half of the flour and cocoa. Finally gently add in the butter. Transfer batter to a buttered cake mould, and bake in oven for 30 mins (checking with a sharp knife later if it needs more baking time). Remove from oven, let cool, unmould and slice horizontally in half. Brush each slice with raspberry liqueur.

>Chocolate ? Raspberry ganache ingredients (sorry no measurements incl, I eyeballed the ingredients for this one) :

Raspberries, crushed
Liquid cream
Dark chocolate

Heat the liquid cream and crushed raspberries together- but do not let it boil. Then lower heat and add in the dark chocolate. The proportions are usually the cream being half the amount of the chocolate used. Allow all the chocolate to melt until ganache becomes smooth. Set aside, let cool and then with a spatula spread a layer in between the chocolate genoise and use the rest of the ganache to coat the cake at the end. Finish off by decorating cake with raspberries (optional).